Ingredients
For the Shells
- 1 sheet refrigerated pie crust
- 1 tbsp sugar
- 1 tsp cinnamon
- Non-stick spray
For the Filling
- 2 tbsp unsalted butter
- 3 medium Granny Smith apples, peeled, cored, diced
- 1 tbsp lemon juice
- 3 tbsp sugar
- 3 tbsp caramel sauce
- 2 tbsp flour
- 1 tsp cinnamon
- ½ tsp salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a mini muffin pan with non-stick cooking spray and set it aside to ensure easy removal of tartlets after baking.
- Cut Dough Circles: Unroll the refrigerated pie crust onto a lightly floured surface. Using a 2-inch round cookie cutter, cut out as many circles as possible. Re-roll the scraps and continue cutting until all dough is used.
- Shape Tartlet Shells: Press each dough circle gently into the prepared mini muffin pan cups, fitting the dough to cover the bottom and sides evenly.
- Prick and Spray Shells: Use a fork to prick the bottom of each crust to prevent bubbling during baking. Lightly spray the inside of each shell with non-stick spray for a crisp finish.
- Add Sugar-Cinnamon Topping: Mix sugar and cinnamon in a small bowl, then sprinkle this mixture evenly over each tartlet shell to add sweetness and spice to the crust.
- Bake Tartlet Shells: Bake in the preheated oven for 8 to 10 minutes or until the edges are lightly golden. Remove from oven and let shells cool slightly. Carefully lift them from the pan once cooled.
- Prepare Filling: In a small saucepan, combine diced apples, lemon juice, and butter. Cook over medium heat for 5 to 10 minutes, stirring occasionally, until apples become tender but retain their shape.
- Thicken Filling: Stir in sugar, caramel sauce, flour, cinnamon, and salt. Continue cooking 3 to 5 minutes while stirring frequently until the mixture thickens and caramel coats the apples evenly.
- Cool Filling: Remove the saucepan from heat and let the filling cool slightly, making it easier to spoon into the tartlet shells.
- Fill and Serve: Spoon a generous amount of the warm caramel apple filling into each cooled tartlet shell. Serve immediately warm or allow tartlets to cool to room temperature before serving.
Notes
- Use Granny Smith apples for a tart flavor that balances well with the caramel sweetness.
- To save time, prepare the filling while the tartlet shells bake.
- These tartlets can be served warm or at room temperature; they are delicious either way.
- For extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
